November 15, 7:00 P.M. Dinner: Hawaiian Sushi and Seafood with ‘Ulu and Noio

Featuring Executive Chef Richard Polhemus, Sushi Chef Nuri Piccio, and Executive Pastry Chef Kalani Garcia of Four Seasons Resort Hualalai  

25 11th Ave, New York, NY 10011, USA

The award-winning signature restaurants at Four Seasons Resort Hualalai, ‘Ulu and Noio, bring Hawaiian flavors and innovative takes on Japanese and pan-Asian dishes. Set to open in December 2024 at the five-star, five-diamond resort on the pristine Kona-Kohala coast of Hawaii Island, the restaurants are bringing guests at Platform an exclusive preview of what’s to come.
At this one-night-only visit from executive chef Richard Polhemus and his culinary team of all-star chefs, diners will enjoy a distinctive menu featuring Hawaiian seafood and ingredients, including local Hawaii Island Kanpachi from Blue Ocean Mariculture. The menu will guide guests though Hawaii and the island’s connection to Asian culture and culinary influence.
Beverages will be equally as exciting with pairings that include local Kuleana Hawaiian rum, Japanese sake, and a selection of wines including a special tasting of The Mascot, a Harlan family wine, and long-established Four Seasons Hualalai Resort partner.

Dining Table $170 | Internal Chefs Counter $185 | External Chefs Counter $150   

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Hors d’oeuvre
Hawaiian Mango with Kauai Prawn and Golden Osetra Caviar
Contains gluten and shellfish
A5 Wagyu Beef with Chives, Takuan, and Garam Masala
Contains alliums
Hearts of Palm with Brioche and Parmesan Mousse
Contains alliums, dairy, and gluten
Hualalai Tai > Hualalai Reserve Kuleana Aged Rum with Kuleana Agricole Rum, Lime Juice, Hamakua Coast Macadamia Nut Orgeat, Lime Juice, and Cointreau Liqueur

Dinner
Tsukidashi
Blue Ocean Mariculture Kanpachi with Myoga Salad and Morel–Soy Gelée
Opakapaka Nigiri with Kombu Soy
Kumamoto Oysters with Marinated Ikura
Contains alliums, gluten, shellfish, and soy
Tajkasago Ginga Shizuku Divine Droplets Junmai Daiginjo
Kona Abalone “Rockefeller” with Guanciale, Spinach, Kuleana Rum, and Fennel Pollen Crust
Contains alliums, gluten, and shellfish
Louis Jadot Pouilly-Fuissé Premier Cru Chardonnay 2021
Hawaiian Big Eye Ahi Tuna Wellington with Ali’i Mushrooms, Luau Leaf, Foie Gras Kabayaki, and Surinam Cherry–Kelp Chips
Contains alliums, dairy, gluten, and soy
The Mascot Cabernet Sauvignon 2019

Dessert
Ohia Honey Crémeux with Mamaki Sponge and Sudachi Curd
Contains dairy and nuts
Domaine des Baumard Quarts de Chaume Chenin Blanc 2018

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.